The Breakfast Salad
This breakfast salad features breakfast sausage meatballs, hard boiled eggs, sliced tomatoes, and avocado for a deliciously different breakfast that you can eat all week!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 5 servings
- Category: breakfast
- Method: oven
- Cuisine: american
Ingredients
- 1 pound pork breakfast sausage or bacon*
- 9 eggs, hard-boiled
- 3 cups cherry tomatoes, halved
- 1/4 cup purple onion, thinly sliced
- 2 avocados, diced
- 1/2 cup fresh cilantro or parsley, chopped
- 1/2 – 1 teaspoon kosher salt, to teaste
- 1/4 teaspoon black pepper
- 1/4 cup lemon juice, or about 2 lemons
Instructions
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Roll the sausage into 1/2 inch meatballs and place on the parchment paper, then bake for 15 minutes, until browned and fully cooked through.
- While the meatballs are cooking, peel the eggs and cut each into 8 pieces.
- Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl and stir until the egg yolks and avocado become a little creamy.
- Spoon into a bowl and enjoy! Will keep covered for 3 days in the refrigerator.
Notes
- If using bacon, we recommend baking in the oven at 400 for 18 to 20 minutes, until crisp, then breaking the bacon up into bite-sized pieces.
Keywords: salad, meal-prep, gluten-free, quick
Find it online: https://fedandfit.com/the-breakfast-salad-2/